Description
Beef and Mushroom Stir-Fry
Ingredients
1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil
2 cups mushrooms, sliced
1 cup sugar snap peas
1/2 cup green peas (fresh or frozen)
2 garlic cloves, minced
1/4 cup stir-fry sauce (store-bought or homemade)
1 tsp sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Directions
Marinate the Beef: Toss beef slices with soy sauce and cornstarch. Let marinate for 10 minutes.
Sear the Beef: Heat 1 tbsp oil in a skillet or wok over high heat. Sear the beef in batches for 1-2 minutes per side. Remove and set aside.
Sauté the Vegetables: Add the remaining oil to the skillet and cook mushrooms, snap peas, and green peas until tender, about 5 minutes.
Combine Everything: Return the beef to the skillet, add garlic, and pour in stir-fry sauce. Toss everything together and cook for 2 more minutes.
Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Serve hot with steamed rice or noodles.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect stir-fry every time. First, ensure your beef is partially frozen for 30 minutes before slicing; this makes it easier to cut paper-thin. For the marinade, thoroughly coat each piece to tenderize the meat. When searing, do not overcrowd the pan—this is crucial for getting a good brown crust instead of steaming the beef. Cook the vegetables in order of hardness: start with mushrooms to release their water, then add snap peas, and finally the green peas just to heat through. The final toss with sauce should be quick and over high heat to create a glossy coating without overcooking the beef.
Serving Suggestions
This versatile stir-fry pairs beautifully with several bases. For a classic presentation, serve it over steamed jasmine or brown rice. For a heartier meal, try it with udon or lo mein noodles. To keep it low-carb, serve over cauliflower rice or a bed of fresh spinach. A side of quick-pickled cucumbers or carrots adds a refreshing, crunchy contrast. For extra heat, offer chili crisp or sriracha on the side.
How-to Summary
In summary, this dish comes together in three key stages: 1) Marinate thinly sliced beef in soy sauce and cornstarch. 2) Sear the beef quickly in a hot pan and set aside. 3) Sauté mushrooms and peas, then combine everything with garlic and stir-fry sauce for a final toss. Garnish with sesame seeds and green onions for a fresh finish.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak or skirt steak are excellent, affordable alternatives to sirloin. Just be sure to slice against the grain for maximum tenderness.
What can I use instead of stir-fry sauce? A simple homemade version can be made with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, and 2 tbsp water or broth.
How do I prevent my stir-fry from getting soggy? Ensure your pan is very hot before adding ingredients, cook in batches, and have all your components prepped and ready to go before you start cooking.
Can I make this ahead of time? You can prep the vegetables and marinate the beef up to 24 hours in advance. However, for best texture, cook just before serving.
Is this recipe freezer-friendly? While possible, freezing is not recommended as the vegetables will lose their crisp texture upon reheating.
Common Mistakes to Avoid
Avoid these pitfalls for a better result: Do not skip the cornstarch in the marinade, as it is essential for tenderizing the beef and helping the sauce cling. Do not add all ingredients to a cold pan—wait until the oil is shimmering hot. Do not stir constantly; allow the food to sit briefly in the hot pan to develop flavor through caramelization. Finally, do not use low-sodium soy sauce without adjusting seasoning, as the saltiness is a key component of the dish’s balance.
Conclusion
This Beef and Mushroom Stir-Fry is more than just a quick dinner—it’s a masterclass in efficient, flavorful cooking. By mastering the simple techniques of proper marinating, high-heat searing, and sequential vegetable cooking, you can create a restaurant-quality meal in under 30 minutes. Its flexibility with ingredients and sides makes it a reliable staple for any night of the week. We hope this enhanced guide helps you perfect this delicious, satisfying dish.